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This is my families recipe (Well, at least my mother and me)- it is an untraditional Chicken Soup with Mutzah Balls. The above picture is the result. It takes hours. Many of my friends call it a chicken stew.

Take your rinsed chicken and put in a very large pot with water. I've used everything from chicken legs with backs attached to chicken necks (when money was tight) to breasts. I usually use several pounds as then I use it as meal with a salad sometimes. Boil the water and there will be a foam on the top. Once the chicken is floating skim the surface. While you are waiting for this cut up all the veggies to bit sized pieces. Then add the spices. I usually add several, 2 or more, bay leaves, one heaping teaspoon of crushed garlic, for paprika I don't measure (Hungarian ancestry)and a couple of drops of hot sauce(optional). I add the salt later once I tasted it. Now for the 'fun' part. If you used chicken with bones and/or skin, I take out each piece remove skin & bones, cut to bit sized pieces and put back in the soup.

Matzoth Balls (recipe from the side of box of matzoth meal from decades ago) It is best to mix down the night before you make soup.

2 tablespoons oil2 eggs beaten lightly1/2 cup matzoth meal (think bread crumbs made from matzoth)salt (I've changed from original to a couple of shakes of salt or none)2 tablespoons water

LOL-I was watching Guy and Rachael's Celebrity Cookoff last night and noted Taylor Dayne said you should always let your matzoh balls rest in the fridge. I laughed inside because I didn't know if I'd find myself making the soup, but knew I'd remember that little tip, regardless.-Handcrafted by RollDdice

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